Chicken Quesadillas Recipe (2024)

We make these all the time, but the process is slightly different. The principal difference is that we put a small pat of salted butter under the quesadillas before and after they are browned. We believe they brown better and the salted butter makes for a delicious tortilla.

For no-mess, crisp quesadillas, warm tortillas to soften, fill and fold. Put two on a dinner plate. Spray with cooking spray. Add upside down plate on top and flip the two plates so the bottom one is on top. Remove top plate, spray second side of quesadillas, then slide into the preheated pan and cook as directed.

I find that sauteed chopped onion adds a level, with a pinch of chili paste or cumin/coriander powder in oil works well in the mix with chicken, cheese and cilantro. This same method works with black beans and mushrooms, but make sure they are dried out. Jalapeno in the mix adds tang and heat. I "paint" my tortillas with olive oil using a silicon brush and add a bit to the pan -- salt the exterior immediately after flipping as coarse salt sticks to this hot tortilla. And yes, still 10 min.

This is ridiculously easy to make and tastes so good. Instead of folding 2 tortillas in half, I used 2 tortillas and split them in half after they were done. Topped with onion, tomato, cilantro, and sour cream. Yum.

Make basically the same thing all the time in bulk and freeze - reheat from frozen in a dry skillet - add beans and sautéed peppers and onions for more nutrition

I always flip mine, I believe the 1-3 minutes per side mentioned in step 2 implies flipping.

I use a bunch of seasoning when I cook the chicken so get a big flavor boost from that. But other than that, the cooking method here works great!

Made these for a Superbowl party and they were a hit! Very easy to set up all the prep and cook the chicken right beforehand, and then actually construct the quesadillas as the guests arrive. Served with sour cream and salsa!

Don’t skip the paprika! It really makes it! This is a perfect, easy way to use leftover chicken. The recipe doesn’t say anything about greasing the pan. No grease is needed with a good nonstick pan.

not for me. better without chicken.

I use a frittata pan, so I can just flip the pan. I also do not fold the tortillas, but brown them and then cut them in half.

I very lightly butter one side of the whole 10” tortilla and place it in a cold pan. I then pile all my ingredients on one side only. I then turn on the pan and cover it till the cheese melts, then fold the empty half over the filled half and press lightly. Comes out of the pan easily and the tortilla is nice and crunchy.

Has anyone tried using corn tortillas? I don’t really like flour tortillas because they’re so bland and taste like paper!

No oil in the pan?

It is not necessary to use butter, olive oil, certainly not spray oil, on the outside of a tortilla. No Mexican restaurants I eat at in So Cal do this and I've been here 30+ years. It's a very American thing to do this and something I had to "get over" - and did. Much better to cook/heat/brown your quesadilla dry. It works, it's delicious, and obviously grease-free result.

This is SO easy to make, it hardly seems to qualify as “making dinner” (or lunch). It’s amazing what a mere 1/2 tsp of chili powder can do. I had avocado, good salsa and Greek yogurt in the house which were welcome. But don’t let the quesadilla sit in the salsa juice.

Good use of rotisserie chicken

Added fried garlic and ginger since I had no sesame seeds. Great recipe!

This is ridiculously easy to make and tastes so good. Instead of folding 2 tortillas in half, I used 2 tortillas and split them in half after they were done. Topped with onion, tomato, cilantro, and sour cream. Yum.

I use a bunch of seasoning when I cook the chicken so get a big flavor boost from that. But other than that, the cooking method here works great!

Does only one side of the quesadilla get crisped/heated on the quesadilla or do they get flipped?

Make basically the same thing all the time in bulk and freeze - reheat from frozen in a dry skillet - add beans and sautéed peppers and onions for more nutrition